Artisanal Premium Cheese E-Newsletter
-05/07/07-

Special Offer - 15% off through midnight Thursday!
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Mother's Day Cheese Collection Three-Cheese Collection: $85 Collection with Four Chocolate Mice: $100 This Mother's Day, treat the mothers in your life to a wonderful collection from Artisanal Premium Cheese! Savor Allison Hooper's lemony Bonne Bouche from Vermont Butter & Cheese, Sheila Flanagan’s buttery Kunik from Nettle Meadow, and Mary Quicke's spicy Quicke's Cheddar.

Artisanal Premium Cheesecake Price: $30 Enjoyed for years at the Artisanal Fromagerie & Bistro in New York, Chef Brennan's famous cheesecake can now be shipped directly to you. This scrumptious New York-style cheesecake, made with premium cream cheese and hand-crafted from only the finest natural ingredients, features a buttery pecan-shortbread crust and delicious pecan praline crunch topping. The Artisanal Premium Cheesecake is a silky, luscious, and decadent treat. Outstanding New Product of 2006

Vermont Maplewood Cheese Board $35

Carl Mertens Universal Cheese Knife $70

Laguiole Olivewood Cheese Spreaders $145

Max McCalman's Cheese Plate This Week: Max's Plate - 3 Cheeses I Love Right Now Reg: $31.00 each $26.25 each A la carte... Manchego, El Toboso $20.50 per lb Cheddar, Fiscalini Bandaged $24.50 per lb La Peral $16.75 per lb

This Week'sSpecials: Hoch Ybrig Reg: $31.00 per lb Sale: $23.00 per lb More... Azeitao Reg: 18.25 each Sale: $16.00 each Crottin, Aged Reg: 7.25 each Sale: $6.00 each Holzige Geiss Reg: 45.00 each Sale: $36.00 each

Weekly Trivia

Question: What's Terroir? Why is it important? Find out in the next Artisanal e-newsletter!
- The Artisanal Staff

Last Time We Asked: Which cheeses are sometimes referred to as the King of Cheese and why?

Answer: Several cheeses are considered to the King of Cheeses. Two of the most frequently cited are Parmiggiano-Reggiano and Roquefort; but some would say Gruyère, some would say Stilton, and others would say Cheddar. We would expect that to be called a 'king' a cheese would need to be of a unique quality that would distinguish it from all other cheeses. Whether consumed on its own or used as an ingredient in a recipe, the flavor of a king of cheese would need to hold forth.

For the first two mentioned, the Parmiggiano and the Roquefort, this claim can be made: that those cheeses each possess individuality. Yet because there are a number of producers of both these cheese types the range of qualities is broad. Stilton also has its signature flavor, though again, the levels of quality are varied. For Cheddar and Gruyère the distinguishing qualities are less defined. These two cheese types unfortunately do not enjoy international protection for method of making so they can be produced just about anywhere and just about in any way. At the very least these two cheeses should indicate a method of making that would define their characters somewhat.

For a king to a king, we would expect that there should be a high enough production so that the cheese should be widely available. Of course, quantity does not at all assure quality, therefore an argument could be made that a cheese produced by only one producer in a very limited quantity could easily be a cheese that would inspire the grandest praise. And in such a cheese the distinguishing quality would be all the more unique and inimitable.

So many great cheeses do exist, from the smallest productions to the some of the largest, and this is what helps make the cheese world so captivating. Within all sizes of cheese making operations there can be some great batches and some not so great. The consistency of quality seems to be more variable in the smaller farmhouse types, though those cheeses can afford some of the greatest gustatory thrills. When those cheese experiences happen we believe those cheeses deserve as much claim to royalty as any.

Thanks to the reader who sent this question in!

Do you have a question for our trivia section, or some trivia of your own to share?
Send it to editor@artisanalcheese.com and we may use it in a future newsletter!

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